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How to keep DAMSINS for TARTS. Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use.
To preserve WINE-SOURS. Take wine-sours and loaf sugar an equal weight, wet the sugar with water; the white of one egg will fine four pounds of sugar, and as the scum rises throw on a little water; then take off the pan, let it stand a little to settle and skim it; boil it again while any scum rises; when it is clear and a thick syrrup, take it off, and let it stand till near cold; then nick the plumbs down the seam, and let them have a gentle heat over the fire; take the plumbs and syrrup and let them stand a day or two, but don't cover them; then give them another gentle heat; let them stand a day longer, and heat them again; take the plumbs out out and drain them, boil the syrrup and skim it well, then put the syrrup on the winesours, and when cold, put them into bottles or pots, tie a bladder close over the top, so keep them for use.
To dry APRICOCKS. To a pound of apricocks put three quarter of a pound of sugar, pare and stone them, to a layer of fruit lie a layer of sugar, let them stand till the next day, then boil them again till they be clear, when cold take them out of the syrrup, and lay them upon glasses or china, and sift them over with double refined sugar, so set them on a stove to dry, next day if they be dry enough turn them and sift the other side with sugar; let the stones be broke and the kernels blanch'd, and give them a boil in the syrrup, then put them into the apricocks; you must not do too many at a time, for fear of breaking them in the syrrup; do a great many, and the more you do in it, the better they will taste.
And if instead of the Sowr Spirit I mingled with it a little strong Solution of an Alcalizate Salt, it did presently disclose a lovely Green; the same Changes being by those differing sorts of Saline Liquors, producible in this Natural juice, that we lately mention'd to have happen'd to that factitious Mixture, the Syrrup of Violets. Herbarists are wont to call this Plant Cyanus vulgaris minor.
You may make your syrrup either of violets or gilliflowers, only take the weight of sugar, let it stand on the fire till it be very hot, and the syrrup of violets must be only warm. To pickle COCKLES.
To make ORANGE CHIPS another Way. Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrrup three or four days, then boil them again till you find the syrrup begin to draw between your fingers, take them off from the fire and let them drain thro' your cullinder, take out but a few at a time, because if they cool too fast it will be difficult to get the syrrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them.
But here, Pyrophilus, I must advertise you, that 'tis not every Yellow and every Blew that being mingl'd will afford a Green; For in case one of the Ingredients do not Act only as endow'd with such a Colour, but as having a power to alter the Texture of the Corpuscles of the other, so as to Indispose them to Reflect the Light, as Corpuscles that exhibit a Blew or a Yellow are wont to Reflect it, the emergent Colour may be not Green, but such as the change of Texture in the Corpuscles of one or both of the Ingredients qualifies them to shew forth; as for instance, if you let fall a few Drops of Syrrup of Violets upon a piece of White Paper, though the Syrrup being spread will appear Blew, yet mingling with it two or three Drops of the lately mention'd Solution of Gold, I obtain'd not a Green but a Reddish mixture, which I expected from the remaining Power of the Acid Salts abounding in the Solution, such Salts or Saline Spirits being wont, as we shall see anon, though weakn'd, so to work upon that Syrrup as to change it into a Red or Reddish Colour.
To a pound of white plumbs take three quarters of a pound of double refin'd sugar in lumps, dip your sugar in water, boil and skim it very well, slit your plumbs down the seam; and put them into the syrrup with the slit downwards; let them stew over the fire a quarter of an hour, skim them very well, then take them off, and when cold cover them up; turn them in the syrrup two or three times a day for four or five days, then put them into pots and keep them for use.
Reflections upon the XL. Experiment Compared with the X. and XX. For as well the one as the other of these Salino-Sulphurous Salts will restore the Cæruleous Colour to the Tincture of Lignum Nephriticum, and turn that of Syrrup of Violets into Green. Wherefore this XL. Experiment does opportunely supply the deficiency of those.
But as for the Operation of the other sorts of Salts upon these Red Substances, I found it not very Uniform, some Red, or Reddish Infusions, as of Roses, being turn'd thereby into a dirty Colour, but yet inclining to Green. Nor was the Syrrup of Clove-july-flowers turn'd by the solution of Pot-ashes to a much better, though somewhat a Greener, Colour.
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